I Got It Right: Strawberry Cupcakes

I’ve got to admit, these might be my favorite cupcakes. Perhaps you are thinking, “What? Come now, Lauren. It’s a little early on in your baking career to be pronouncing a certain cupcake your favorite. What about your perfect boiled buttercream?”

And you’re right. That is a really awesome frosting. But the combination of this particular strawberry cake and this particular strawberry frosting is exceptional. It could be that the frosting requires what I think is an excessive amount of butter. And sweetheart, if I think the butter is excessive, well…

I’ve made this recipe probably four or five times, and it has never failed me, except once when my baking powder was expired (oh the horror!).

This baking powder isn’t expired. I just like it.

Anyway, it is pretty much a foolproof recipe, and bonus, you can make it with either fresh or frozen strawberries; I just thaw mine in the microwave a little bit before I puree them. (Since both the cake batter and the frosting require strawberry puree, I usually just throw in a bunch of berries at once and use the extra for a smoothie.) And you can play around with the frosting a bit–I once added a bit of lemon extract to the frosting and made them into strawberry lemon cupcakes. Massive hit.

Anyway, try it. You will not regret it.

I did something right! Yes!,



Strawberry Cupcakes

From Sprinkles

For the cupcakes:

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350º F. Line a 12-cup muffin tin with liners and set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

For the frosting:

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add powdered sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (drink the remaining puree. seriously, no regrets); mix until just blended. Do not overmix. Frosting consistency should be dense and creamy, like ice cream.


8 Responses to “I Got It Right: Strawberry Cupcakes”

  1. 1 Jamie April 13, 2011 at 9:05 am

    Lauren, Who are you feeding all these lovelies to? I hope you aren’t eating them all yourself. Perhaps you should make yourself a cupcake stand. Like when we were kids and you had a lemonade stand. :) I would buy one!

  2. 2 Meagan April 14, 2011 at 2:42 pm

    Oh girl. I REMEMBER them strawberry lemon cupcakes. yummmmmm.

  3. 3 rachelshane April 14, 2011 at 5:16 pm

    I LOVE these cupcakes. Thank you so much for putting them up here!!

    Also, someday, perhaps in the fall, you need to post the molasses cookies. They are my favourite :)

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  1. 1 Pipe Dream #46: To Be Super Chill Like My Fictional Antithesis « piping dreams Trackback on July 19, 2011 at 9:08 am
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